Ingredients:

1-1/2 pounds trimmed rhubarb

3/4 cup sugar

2 cups water

1 teaspoon vanilla extract

salt and pepper, to taste

8 ounces mascarpone (or sour cream)

Instructions:

Trim, wash, and pat rhubarb dry. Dice into 1/2-inch cubes. Add sugar to water, bring to a boil, then add rhubarb. Return to a boil, then simmer for about 10 minutes. Add vanilla, salt, and pepper. Taste for sweetness and add more sugar if desired. Cool, then refrigerate. When thoroughly chilled, garnish with an egg-size scoop of mascarpone or sour cream.

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